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All Journal Proceeding of International Conference Health, Science And Technology (ICOHETECH)
Cindy Oktavia
Universitas Duta Bangsa Surakarta
Computer Science & IT Decision Sciences, Operations Research & Management Health Professions Industrial & Manufacturing Engineering Medicine & Pharmacology

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MUNG BEAN PUDDING AS A LOCAL ADDITIONAL SIDE DISH TO IMPROVE THE NUTRITIONAL STATUS OF PRESCHOOL CHILDREN Darah Ifalahma; Cindy Oktavia; Siti Farida; Angelina Fernandes
Proceeding of the International Conference Health, Science And Technology (ICOHETECH) 2026: Proceeding of the 7th International Conference Health, Science And Technology (ICOHETECH)
Publisher : LPPM Universitas Duta Bangsa Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47701/58nf1920

Abstract

Meeting the nutritional needs of preschool children is animportant part of efforts to maintain growth and preventnutritional problems. Mung bean is a local food ingredientthat can be processed into pudding as a supplementaryfood. This study aimed to analyze changes in body weightand anthropometric indicators after the provision of mungbean pudding as a local supplementary food for preschoolchildren. This study used a one-group pretest–posttestdesign. The participants were 42–74 months old. Theprimary variablesincluded body weight before and after theintervention and changes in z-scores. Pudding consumptionadherence was recorded as a percentage. Data wereanalyzed using a paired t-test and Wilcoxon signed-ranktest; mean change, 95% confidence interval, and Cohen’s dzwere calculated for changes in body weight. The associationbetween adherence and change in body weight wasanalyzed using Spearman correlation. Mean body weightincrease was 0.34 kg (95% CI 0.30–0.39; paired t-test p < 0.001; Wilcoxon p < 0.001; Cohen’s dz = 3.31). The mean z-score increased with a mean change of 0.20 and Wilcoxon p < 0.001. Nutritional status based on weight-for-height didnot change, Mean adherence was 96.30%. The correlationbetween adherence and change in body weight was rho =0.220, p = 0.312. The data showed significant increases inbody weight and z-score after the provision of mung beanpudding. The findings are interpreted as an increase inanthropometric indicators during the intervention period.
Co-Authors Angelina Fernandes Darah Ifalahma